Recipe: Carrot and Turmeric Cake

Our second recipe courtesy of Chef Cynthia Louise is for this delicious Carrot and Tumeric Cake. We love this as a special homemade Mother’s Day treat:

This cake is definitely for breakfast. Ohhhh, yes it is, folks! Filled with carrots, coconut, ginger, chia seeds, almonds, and turmeric, the body knows exactly how to absorb all the beautiful goodness that the plants provide to the body. This is exactly what nature requires from you in a carrot cake.

For the Base

Ingredients:

• 3 large carrots, unpeeled and grated
• 2 cups shredded coconut
• 1 teaspoon ground cinnamon powder
• 1 tablespoon freshly grated ginger
• 2 cups soaked almonds (soaked overnight in 2 cups
• of water, then rinsed well and drained)
• 10 dried dates
• 1/2 cup currants
• 2 tablespoons psyllium husk
• 2 tablespoons chia seeds
• 1/4 cup maple syrup
• 30 g turmeric, freshly grated
• pinch of salt
• 1 tablespoon #LOVE

Method:

Combine all ingredients in a food processor and process until well combined. Transfer to a round springform cake tin, pressing down to get an even layer. Set aside in the fridge while you make the icing.

For the Icing

Ingredients:

• 1 1/2 cups soaked cashews (soaked overnight in
• 3 cups of water, then rinsed well and drained)
• juice of one lemon
• juice of one lime
• 1/3 cup maple syrup
• 1/4 cup water

Method:

Combine all ingredients in a blender and blend until creamy and smooth. Once creamy and smooth, pour onto the cake and set.